MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Refried White Beans With Chile-Fried Eggs
Categories: Beans, Vegetables, Chilies
     Yield: 4 Servings

MMMMM-----------------------REFRIED BEANS----------------------------
   1/4 c  Extra-virgin olive oil
     1 md Yellow onion; fine chopped
          Salt & pepper
    30 oz White beans (2 cans)

MMMMM----------------------CHILE-FRIED EGGS---------------------------
     3 tb Extra-virgin olive oil
     4 lg Eggs
     1 pn Red-pepper flakes; generous
          Salt
          Sherry, red, or white wine
          - vinegar, or lemon juice

 To Make The Refried Beans:

 In a large (12") nonstick or cast-iron skillet, or a large pot
 (you'll need a large skillet for the eggs, so use a pot here if you
 only have one skillet), heat the oil over medium-high. Add the
 onion, season with salt and pepper and cook, stirring occasionally,
 until softened and browned in spots, 5 to 7 minutes. Add the beans
 and their liquid, and simmer, stirring occasionally, until the
 liquid has thickened and resembles gravy, 3 to 5 minutes.

 Turn off the heat. Use a potato masher (or the back of a wooden
 spoon, if using a nonstick skillet) to mash the beans until only a
 few whole beans remain. Stir to combine. The beans will thicken as
 they sit, so if they're already thick, add water to thin. Season to
 taste with salt and pepper. Cover to keep warm while you fry the
 eggs.

 To Make The Fried Eggs:

 In a large (12") nonstick skillet, heat the olive oil over
 medium-high until it ripples like the ocean, 2 to 3 minutes. Crack
 the eggs into the pan. (To minimize splatters and spreading, open
 the shell near the oil, not from high up, and slowly let the egg
 pour out of the shell.) Leave the eggs untouched until the edges
 are golden brown, 2 to 3 minutes.

 Turn off the heat. Sprinkle the eggs with red-pepper flakes. Gently
 tilt the pan toward you, spoon up some of the oil to baste the
 whites and edges of the yolk until the whites are set, about
 1 minute. (Avoid the yolk, so that it stays runny).

 Divide the beans among plates or bowls, then top each with an egg.
 Season the eggs with salt, then add a few drops of vinegar onto
 each egg.

 Recipe by Ali Slagle

 Recipe FROM: https://cooking.nytimes.com

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